Fourth of July is just around the corner and we are already planning our picnic meal. We know it will involve something on the grill, lots of fresh vegetables to munch on throughout the day, and great desserts to enjoy. It will also likely include this baked bean dish to complement the grilled item of choice.
This is a convenient recipe for a holiday meal. All of the prep can be done the evening before your picnic, then just let the slow cooker do the work the next day.
The dry mustard and molasses combination in this recipe give it excellent flavor, slightly different than traditional baked beans, but it still brings back comfort food memories for those baked-bean fans in your family.
New England Baked Beans
Fix-It and Forget-It, Revised and Updated, page 202
Makes 8 servings
Prep.Time: 20 minutes
Cooking Time: 14 ½ – 16 ½ hours
Ideal slow-cooker size: 5-qt.
1 lb. dried beans – Great Northern, pea beans, or navy beans
¼ lb. salt pork, sliced or diced
1 qt. water
1 tsp. salt
1-4 Tbsp. brown sugar, according to your preference
½ cup molasses
½ – 1 tsp. dry mustard, according to your preference
½ tsp. baking soda
1 onion, coarsely chopped
5 cups water
1. Wash beans and remove any stones or shriveled beans.
2. Meanwhile, simmer salt pork in 1 quart water in saucepan for 10 minutes. Drain. Do not reserve liquids.
3. Combine all ingredients in slow cooker.
4. Cook on High until contents come to a boil. Turn to Low. Cook 14-16 hours, or until beans are tender.